HACCP (Hazard Analysis and Critical Control Points)
A systematic approach to food safety that identifies, evaluates, and controls hazards throughout the production process.
What It Means
Hazard Analysis and Critical Control Points (HACCP, pronounced "hassip") is a systematic, science-based food safety management system that identifies physical, chemical, and biological hazards in the food production process and establishes controls to prevent, eliminate, or reduce those hazards to safe levels. Originally developed in the 1960s by the Pillsbury Company in collaboration with NASA to ensure the safety of food for the space program, HACCP has become the internationally recognized standard for food safety management. A HACCP plan consists of seven principles: (1) conducting a hazard analysis to identify potential hazards, (2) determining critical control points (CCPs) where hazards can be prevented or eliminated, (3) establishing critical limits for each CCP, (4) establishing monitoring procedures, (5) establishing corrective actions, (6) establishing verification procedures, and (7) establishing recordkeeping and documentation. In the United States, HACCP is mandatory for certain food categories including seafood, juice, and meat and poultry (regulated by the USDA). Under FSMA, FDA-regulated food facilities are now required to implement Hazard Analysis and Risk-Based Preventive Controls, which is an evolution of traditional HACCP principles. A properly implemented HACCP plan helps food manufacturers systematically identify and control hazards before they result in contaminated products reaching consumers, reducing the likelihood of recalls.
Related Terms
FSMA (Food Safety Modernization Act)
The landmark 2011 law that shifted FDA food regulation from reacting to contamination to preventing it.
Food Safety Plan
A written document required by FSMA that details a facility's hazard analysis, preventive controls, and monitoring procedures.
Good Manufacturing Practices (GMP)
FDA regulations establishing minimum sanitary and processing requirements for food manufacturing facilities.
Adulteration
When a food product contains an unsafe substance, was processed under unsanitary conditions, or otherwise violates FDA safety standards.
Frequently Asked Questions
What does HACCP (Hazard Analysis and Critical Control Points) mean?
A systematic approach to food safety that identifies, evaluates, and controls hazards throughout the production process.
Why is HACCP (Hazard Analysis and Critical Control Points) important for food safety?
Hazard Analysis and Critical Control Points (HACCP, pronounced "hassip") is a systematic, science-based food safety management system that identifies physical, chemical, and biological hazards in the food production process and establishes controls to prevent, eliminate, or reduce those hazards to s...